CN101715970A - Method for preparing wine-brewing stewing fat duck - Google Patents
Method for preparing wine-brewing stewing fat duck Download PDFInfo
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- CN101715970A CN101715970A CN200910185268A CN200910185268A CN101715970A CN 101715970 A CN101715970 A CN 101715970A CN 200910185268 A CN200910185268 A CN 200910185268A CN 200910185268 A CN200910185268 A CN 200910185268A CN 101715970 A CN101715970 A CN 101715970A
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- duck
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- fat
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Abstract
A wine-brewing stewing fat duck provides a method for eating a duck with unique taste for consumer. The method mainly comprises the following raw materials: one duck with 1.5 kg, 500g of konjak, two boxes of liqueur, one green cucumber, 10 g of medlar, 4 to 6 dried red jujube, 200 g of raisin, 4 g of lily, spice (star anise, cassia, tsaoko, fennel and orange peel), 50 g of rock candy, chicken essence and salt. The preparation method comprises the following steps: firstly, bleeding the duck and removing the abdominal organs to wash, wherein the cut opening is on lower part of the rear buttocks; keeping the duck body complete; secondly, cutting the konjak into blocks, cutting the green cucumber into strips, putting the two materials with medlar, dried red jujube, raisin, lily and spice in the duck abdomen; putting rock candy, small amount of salt and part of liqueur in the duck abdomen; and putting other part in the earthen pot; thirdly, boiling the mixture with slow fire for 30 minutes, after the taste appears, boiling with big fire for 20 minutes and then adding chicken essence. The wine-brewing stewing fat duck has good smell, delicious taste, abundant nutrition of chicken soap and high nourishing value.
Description
Technical field
The present invention relates to a kind of preparation method of dish, exactly disclose the preparation method of wine-brewing stewing fat duck.
Background technology
Duck is a domestic bird one nutritious, delicious flavour, and the beautiful jade beautiful jade is total especially for eating method all over the world, and is innumerable.Bake, burn, boil, stew the difference owing to material, the difference of folkways and customs, taste also varies, and the invention discloses a kind of preparation method of wine-brewing stewing fat duck of unique flavor, to offer everybody to.
Summary of the invention
The preparation method of wine-brewing stewing fat duck provides the eating method of a kind of duck of unique local flavor for the consumer.Mainly comprise: raw material: one of 3 jin heavy duck, konjaku (500 gram), fermented glutinous rice two boxes, one of green cucumber, matrimony vine 10g, 4～6 of extra dry red wine jujubes, raisins 200 grams, lily 4g, spices (anise, cassia bark, tsaoko, fennel, tangerine peel), rock sugar 50g, chickens' extract, salt.Make: 1, internal organ are removed in the duck bloodletting and cleaned, otch keeps figure complete in rump subordinate side as far as possible; 2, with the konjaku stripping and slicing, pack into duck abdomen, part of green cucumber slitting, same matrimony vine, extra dry red wine jujube, raisins, lily, the spices duck abdomen of packing into, rock sugar, a little salt and fermented glutinous rice mixing portion inserted marmite; 3, the slow fire boiling is 30 minutes, treats out that very hot oven added chickens' extract in 20 minutes behind the flavor to get final product.The wine-brewing stewing fat duck sweet-smelling strongly fragrant, smooth sweet, soup juice is nutritious, have high nourishing and be worth.
Description of drawings
This invents no accompanying drawing.
The specific embodiment
Internal organ are removed in the duck bloodletting to be cleaned, otch is in rump subordinate side, keep figure complete as far as possible, then with the konjaku stripping and slicing, pack into duck abdomen, part of green cucumber slitting, same matrimony vine, extra dry red wine jujube, raisins, lily, the spices duck abdomen of packing into, rock sugar, a little salt and fermented glutinous rice mixing portion inserted marmite, slow fire boiling 30 minutes is treated out that very hot oven added chickens' extract in 20 minutes behind the flavor to get final product.The wine-brewing stewing fat duck sweet-smelling strongly fragrant, smooth sweet, soup juice is nutritious, have high nourishing and be worth.
Claims (2)
1. wine-brewing stewing fat duck mainly comprises: (one) raw material: one of 3 jin heavy duck, konjaku 500 grams, fermented glutinous rice two boxes, one of green cucumber, matrimony vine 10g, 4～6 of extra dry red wine jujubes, raisins 200 grams, lily 4g, spices, rock sugar 50g, chickens' extract, salt; (2) make: 1, internal organ are removed in the duck bloodletting and cleaned, otch keeps figure complete in rump subordinate side as far as possible; 2, with the konjaku stripping and slicing, pack into duck abdomen, part of green cucumber slitting, same matrimony vine, extra dry red wine jujube, raisins, lily, the spices duck abdomen of packing into, rock sugar, a little salt and fermented glutinous rice mixing portion inserted marmite; 3, the slow fire boiling is 30 minutes, treats out that very hot oven added chickens' extract in 20 minutes behind the flavor to get final product.
2. wine-brewing stewing fat duck according to claim 1 is characterized in that: affiliated duck is 3 jin heavy seed ducks; Described spices comprises anise, cassia bark, tsaoko, fennel, tangerine peel; Described fermented glutinous rice is the glutinous rice brew.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910185268A CN101715970A (en) | 2009-10-31 | 2009-10-31 | Method for preparing wine-brewing stewing fat duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910185268A CN101715970A (en) | 2009-10-31 | 2009-10-31 | Method for preparing wine-brewing stewing fat duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101715970A true CN101715970A (en) | 2010-06-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910185268A Pending CN101715970A (en) | 2009-10-31 | 2009-10-31 | Method for preparing wine-brewing stewing fat duck |
Country Status (1)
| Country | Link |
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| CN (1) | CN101715970A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393138A (en) * | 2013-07-31 | 2013-11-20 | 江苏省徐州技师学院 | Preparation method of nourishing baked duck |
| CN112401149A (en) * | 2020-11-20 | 2021-02-26 | 扬州冶春食品生产配送股份有限公司 | Processing technology of fermented glutinous rice duck |
-
2009
- 2009-10-31 CN CN200910185268A patent/CN101715970A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393138A (en) * | 2013-07-31 | 2013-11-20 | 江苏省徐州技师学院 | Preparation method of nourishing baked duck |
| CN112401149A (en) * | 2020-11-20 | 2021-02-26 | 扬州冶春食品生产配送股份有限公司 | Processing technology of fermented glutinous rice duck |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100602 |